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Southwest Habanero Vinagrette

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This makes for a good sauce to top chicken or pork with. Goes especially well with burritos and tacos. It is extremely hot tho, so try a little at first until you feel the heat once. The vinegar really helps to maximize the oils out of the peppers that carry all the tongue burning capsaicin.



  • 12 Habaneros
  • 1 Onion
  • 3 Carrots
  • 4 Cloves Garlic
  • 2 Tbsp Olive Oil
  • 1/2 Vinegar
  • 1/2 Lime Juice


  1. De-stem and de-seed the Habaneros, peel the Garlic.
  2. Roughly chop Onions and Garlic and add to sauce pot with Oil and cook until Onions and Carrots soften.
  3. Add this along with chopped Habaneros to a food processor and blend with the Vinegar and Lime Juice until everything has been pureed.
  4. Bottle up and store in the fridge. Will stay good about 2 weeks.

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